Publication | Closed Access
Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods
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Citations
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References
2020
Year
Food ChemistryNutritionColor Sensory CharacteristicsBotanyFood AnalysisZanthoxylum Bungeanum MaximFood QualityPhytochemicalAntioxidant CapacityOxidative StressHealth Sciences
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